Sneaky Easy Crock Pot Veal Food

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SLOW COOKER VEAL AND PEPPERS



Slow Cooker Veal And Peppers image

Time 6h

Yield 4

Number Of Ingredients 7

1 1/2 pound boneless veal, cubed
3 green bell peppers, quartered
2 onions, sliced
1/2 pound sliced mushrooms
1 teaspoon salt
1/2 teaspoon dried basil
1 can (28 ounce size) diced tomatoes, undrained

Steps:

  • Combine all the ingredients in the crock pot and stir well. Cover the crock pot and cook on low heat for 6-8 hours or until the veal is tender. Stir well before serving and adjust the seasoning as needed.

VEAL AND PEPPERS FOR CROCKPOT RECIPE



Veal and peppers for crockpot Recipe image

Provided by á-10058

Number Of Ingredients 7

1 1/2 pds boneless veal cut in cubes
3 green peppers cut in slices
2 onions thinly sliced
1/2 pd sliced mushrooms
1 can 28 oz crushed tomatoes
salt to taste
fresh or dried basil

Steps:

  • combine all ingredients in slow cooker cover and cook on low 7-8 hours **Optional adds crushed red pepper red or white wine minced garlic Italian seasoning thyme

VLAD'S VEAL (CROCK POT)



Vlad's Veal (Crock Pot) image

This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula.

Provided by Mirj2338

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs of boneless veal, cut into 1 inch cubes, dusted with
2 tablespoons flour
6 tablespoons olive oil
2 onions, peeled and finely chopped
2 tablespoons sweet paprika
3 potatoes, peeled and thinly sliced
2 zucchini, peeled and sliced
2 bell peppers, seeded and sliced
3 tablespoons of chopped parsley
salt & freshly ground black pepper
1 lb of ripe tomatoes, sliced

Steps:

  • Saute the veal the oil in a skillet until browned.
  • Add the onions and the paprika and cook until browned.
  • You add the paprika now to develop the flavor.
  • Put the potatoes in the bottom of a crock pot.
  • Add the browned meat, onions, and remaining.
  • ingredients, placing the tomatoes on top.
  • Cover and cook on low for 6 to 8 hours.
  • The true Hungarian recipe calls for 1 cup of sour cream to be added at the end, right before serving.
  • I leave this out since I don't mix meat with dairy.
  • Serve with broad noodles.

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